The store-bought marshmallow fluff can be swapped out for this marshmallow cream. This yields 2 cups’ worth of 7 ounces.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 1 egg white at room temperature
- ¾ cup light corn syrup
- ¼ teaspoon salt
- ¾ cup sifted confectioners’ sugar
- 2 ¼ teaspoons vanilla extract
Instructions
- Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners’ sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated.
- Once prepared, this marshmallow creme can be refrigerated in a covered container for up to 2 weeks or frozen for 1 month.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw egg. Learn more about egg safety from our article,
Reviews
ITS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It was so easy yo prepare and use in a recipe
Was really close to the store boughten marshmallow cream. Would recommend
I make this on a regular basis, but use meringue powder instead of raw egg whites. A bit safer if you have raw egg anxiety…
Followed directions and made sure the egg was at room temperature. Egg white easily doubled in size and doubled in size after adding the two remaining ingredients. Poured it into a glass crock and the hubs loves it!
Followed recipe exactly. Taste is good, but too sweet and too runny.
This is A-MA-ZING!!! It was super easy to make, too. I used a farm-fresh egg and added a tiny pinch of cream of tartar just to ensure stability. We combined the creme with a super dark chocolate homemade ice cream to make a rockin’ chocolate marshmallow ice cream. To die for! I couldn’t resist trying some plain and wasn’t disappointed. My mind is whirling with ideas how to use this in other recipes…especially for Christmas goodies!
This is super easy with results that look like the picture. I used this in a chocolate Coca-Cola cake recipe
It tasted pretty amazing, though tasted pretty powder sugary, and I used it for one of the peanut butter fudge recipes on this website.
It is delicious, I wouldn’t Chang a thing, I will definitely make it again
I’ve been making homemade marshmallows for years without any failures but, of course, I have to cook the syrup mixture. So when I saw this “no cook” marshmallow creme recipe I had to try it. Total flop. Followed the recipe & instructions exactly, & it’s still runny. Tastes fine, but more of a runny sauce. Not marshmallow creme for sure. I’ll stick to the cooked versions from now on.
Wow!!! I was skeptical about this no cook recipe but with so few ingredients needed I figured what the heck. I put my egg in hot water for a few minutes to be sure it was warm enough, that is key. The whites and corn syrup whipped up in about 3 minutes with my kitchen aid. My kids were mesmerized at the process. Then I added the other ingredients and wowsa! After we all tasted it I dropped in a block of softened cream cheese and made the best fruit dip ever. This is a keeper for sure.
Outstanding!!! Better replacement for the store bought stuff. This fluff is so good I can eat it right from the jar! We’ve used it with peanut butter sandwiches, as an ice cream topper, and as a layer cake filling. This is real thick, and difficult to spread. Froze cake layers, then put large mound in the center and spread outward with frosting spatula. We make this recipe easily once a month.
Texture was amazing, but recipe is way too sweet. I used two egg whites, which made it fluffier. I put the two refrigerated eggs in a bowl of lukewarm water for about an hour. I will have to tame the sweetness down with another batch with no sugar. I would say no more than 2 tablespoons of confectioners sugar for this recipe.
I made this with dried egg white powder to use in a fudge recipe, and it worked perfectly. I keep dried egg whites in my pantry. Not only are dried egg whites completely safe to use in uncooked recipes, they whip up faster and higher than fresh and save the hassle of using leftover egg yolks. Pasteurized egg whites do not whip up as well as fresh egg whites (which whip up second-best after powdered dried egg whites). Be sure to bring egg whites to room temperature, and wipe out the mixing bowl with lemon juice or vinegar so that it’s absolutely grease-free. Always use glass or metal bowls to whisk egg whites. Add a little bit of something acidic (cream of tartar, a few drops of lemon juice) to help the egg whites to whisk up high and fluffy.
I made this a few weeks ago with granulated sugar (since I didn’t have confectioners sugar) & I put it in the blender so that the sugar could become thinner & it was DELICIOUS! I listened to what everyone else said & put less vanilla extract. However this time, I made it with the confectioners sugar & I just don’t find that it tastes the same! I think the sugar really makes a big difference. It’s still really good, but not AS good & I had to put more vanilla extract this time. So for others who try this recipe, I would tell you to try with regular sugar, blend the granulated sugar so that it becomes thinner & mix that in! Of course though the texture is a little different! With regular sugar you’ll feel the mini lumps & with the confectioners you won’t. I just found it so delicious though! I put some on graham cookies with 3-4 chocolate chips & popped it in the microwave & it was DELICIOUS!
This recipe is wonderful. I had a fear of the egg white since I use fresh eggs (straight out from underneath my girls), but no problems. I doubled the recipe thinking a single would not be enough…Wrong! Going to pipe it into a cake and enjoy!
I did this in a glass bowl, can’t imagine it working in plastic. Thank you for this recipe! I needed Fluff for a recipe but forgot to get it at the store and didn’t want to go back out. This stuff worked perfectly.
My family and friends love this! It is not hard to make and will last in the fridge for a couple weeks. We have used this on ice cream, brownies, cakes and fruit. My only issue is I do not want to use corn syrup ever and I have to go against my conscience to make…. I would love to know if anyone has found a substitute that they liked and worked well in this recipe.
1 tsp van 1/2 cup powered sugar
This was so easy to make and it was delicious! I will be making this instead of buying.